This is a superb healthy dinner option where you can pick and mix the stuffing flavours, adding Mediterranean flair with olives and feta or playing with the texture by adding chopped walnuts.
Serves 2
Prep Time: 15 mins
Cook Time: 45 mins
Ingredients
1 butternut squash
1/2 cup quinoa
1 cup of water
1/2 teaspoon fine sea salt
2 tablespoons olive oil
1 small courgette, diced
1/2 red pepper, diced
1/2 orange pepper, diced
2 shallots, chopped
15 cherry or roma tomatoes, halved
1 cup mixed mushrooms, chopped
1 clove garlic
splash white wine
pinch of fine sea salt
freshly cracked black pepper
1/2 cup Parmesan, grated
white truffle oil (optional)
Method
Pre-heat the oven to 190°C.
Rinse the squash, cut the top off and slice it in half lengthwise. Scoop out the pulp. Place the halves in a baking dish, brush with olive oil and season with salt and pepper. Pop into the oven for 30 minutes.
In a medium saucepan, bring the water to the boil and season with salt. Add the quinoa and bring to a simmer for 15 minutes. Once finished, take it off heat and cover with the saucepan lid to keep the steam in.
Heat the olive oil in a large saute pan on medium heat. Add the shallots and garlic and cook for a few minutes. Add the peppers and courgette and saute for 3-4 minutes, stirring frequently.
Add the mushrooms and give them a minute before adding a generous splash of white wine and the tomatoes. Cook on low heat until the liquid has dissipated.
Add the quinoa to the pan and stir well.
By now, your squash should be ready. Remove from the oven and carve out the central flesh to make a bowl. You can add the removed squash back into the quinoa mix, or better still, make it into a puree and use it in a butternut squash loaf.
Spoon the quinoa mixture into the squash bowl, heaping it high. Sprinkle the parmesan on top and put it back in the oven for another 20 minutes.
Remove from the oven and lightly drizzle with white truffle oil, if desired.
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